VARIOUS PEAR DISHES

New Zealand Listener, Volume 28, Issue 717, 10 April 1953, Page 22

VARIOUS PEAR DISHES

EARS are such a _ delicatedelicious fruit, and the different varieties are in season for a long time. Here are some suggestions. Baked Pears De Luxe Four large, firm, ripe pears, 4% cup fitmly packed brown sugar, ¥%4 cup white sugar, 1 tablespoon cornflour, pinch of salt, 1 tablespoon grated orange rind, 2 tablespoons lemon juice, 1 cup orange juice, 1 teaspoon grated lemon rind, 2 tablespoons butter or other shortening. Moisten cornflour with orange juice, add other ingredients with exception of pears. Cook, stirring constantly, till mixture clear and thickened. Peel pears, cut in halves, and core. Put in shallow baking dish, and pour the sauce over them: Bake with lid off, in moderate oven (about 350 degrees) 15 minutes, or till cooked. Baste twice with the sauce. If fresh oranges not available, use tinned orange juice. Jellied Ginger Pears One packet lemon jelly crystals, 1 cup hot or boiling water, 1 cup ginger ale, 1 cup diced peeled pears, ¥% cup coarsely chopped nuts, 1 tablespoon very finely sliced crystallised ginger. Dissolve jelly in hot water according to directions on packet and leave till half set, then add remaining ingredients, and chill until set. It may be slightly chopped and served in individual dishes. Pear Sundae Peel, core and halve sufficient pears. Make a syrup by boiling sugar (or honey) and water for 10 minutes. Drop in pear halves, and simmer till tender. Strain off boiling syrup and use it to make up a packet of lemon jelly crystals. When beginning to set, whip with egg-beater until frothy, Place cooked pears in individual dishes or glasses, pour on the jelly and leave to set. Serve with cream or custard. Pear Pie Make like apple-pie except that the pieces are not sliced but cut into chunky bits. Use a deep piedish and flavour with a little cinnamon and cloves-either powdered or essence. Use a pie funnel or small cup to keep up crust, which may

be either flaky or a short, slightly sweetened pastry made with an egg. The pears need a little sugar, and a littic

water flavoured with a squeeze of lemonjuice. Specially good served with cream. Pear Ginger To every pound of pears when pared ‘and cored, add 1 lb. sugar, and to every 6 Ib. pears, arid 114 Ib. chopped preserved ginger, the juice and grated rind of 3 lemons. Let all ingredients stand overnight. Boil slowly for approximately 2 hours. Pear Chutney Four pounds cooking pears, 2 Ib. soft cooking apples, 2 Ib. tomatoes, 1 lb. preserved ginger, 5 cups brown sugar, 1 Ib. figs, ¥ Ib. sultanas, 1 tablespoon salt, ¥%4 oz. mustard or to taste, pinch cayenne, 6 large onions, vinegar. Cut all fruit fine, cover with sugar and stand all night. Then nearly cover with vinegar, boil all till soft (about 114 hours). Pear and Plum Chutney © : This has been a winner for 15 years. ' Two pounds each pears and plums, 1 Ib. each apples, dates, and onions (or shallots), 1 Ib. chopped raisins, 114 Ib. brown sugar or treacle, % Ib. salt, Y% teaspoon cayenne, 1 packet spice, 2 oz. ground ginger. Chop fruit and onions finely. Add seasonings and 3 pints vinegar. Boil all slowly 2 hours. Thin with a little more vinegar if necessary. Pear Marmalade Six pounds ripe pears, 6 Ib. sugar, 4 oranges, 4 lemons. Mince oranges and lemons, and soak overnight in 2,cups cold water. Next day add minced pears and sugar. Boil till a golden colour and will set. @ Pear Compote Three large pears, cored and pared, 6 large plums, 6 peeled peach-halves, 2 tablespoons grated orange rind, 1 tablespoon grated lemon rind, 1 cup sugar, %4 cup water, 4 cup orange juice, 3 table«

spoons lemon juice. Combine in saucepan the sugar, water, orange and lemon juices and grated rind. Bring to boil. Add pears and cover. Simmer 20 minutes. Add stoned and halved plums and peaches. Simmer another 10 minutes or until tender. Chill thoroughly and serve. The pears should be whole if small, halved if large. Pear Honey Four pounds. pears, 4 lemons, 2 Ib. sugar, 1% Ib. honey, 4 cloves, and 1 cup vinegar. Dissolve sugar and honey in _ vinegar, grate lemon rind. Cut up lemons, add cloves and peeled and cut up pears. Simmer all till quite soft. Rub through sieve, bring again to the boil and bottle.